Every now and then, nothing beats a hearty meal of steak and potatoes. I can’t seem to get enough of these potatoes. The Parmesan cheese and Dijon mustard add a burst of flavor.
Preparation time: 10 minutes Total time: 35 minutes
Specialized kitchen utensils:
- Nothing special for this one.
- 24-oz bag baby gold potatoes, cut in half or quarters for bite-sized pieces
- 1/2 cup olive oil (Tuscan Herb from Venice Olive Oil Company is delicious in this recipe)
- 1/2 cup Dijon mustard
- 1/2 cup Parmesan cheese, plus a little extra to sprinkle on top when they are done
- 1 tsp thyme
- Pepper to taste
Preheat oven to 425 degrees (or 400 for convection). Line baking sheet with parchment paper or a silicone mat.
Mix together olive oil, Dijon mustard, and Parmesan cheese in a large bowl. Add potatoes and stir until well coated. Spread potatoes on a baking sheet, cut-side down. Do not crowd pan.
Roast for 20 to 25 minutes, turning once or twice. Potatoes will be crispy brown and fork tender when they are done. The crispy crumbs are tasty too. Sprinkle some Parmesan cheese on top if desired.